Rustic Italian Bread Salad

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 Tbsp. lemon zest
• 1/4 tsp. freshly ground black pepper
• 1 tsp. minced garlic, divided
• 2 ciabatta sandwich buns (3/4 inch thick), split
• 4 cups tightly packed baby arugula
• 1 large avocado, sliced Target 10 ea For $10.00 thru 02/06
• 1 cup grape tomatoes, halved
• 2 Tbsp. balsamic vinegar
• 1/4 cup oil
• 1/2 tsp. sugar

1. Heat oven to 400F.
2. Place cream cheese on parchment-covered baking sheet.
3. Spray with cooking spray; sprinkle with zest, pepper and 1/2 tsp.
4. garlic.
5. Bake 8 to 10 min.
6. until lightly browned.
7. Cool slightly.
8. Meanwhile, cut each bread piece diagonally in half; place on baking sheet.
9. Spray with cooking spray.
10. Bake 3 to 5 min.
11. on each side or until golden brown on both sides.
12. Arrange bread, arugula, avocados, tomatoes and cream cheese on platter.
13. Whisk vinegar, oil, sugar and remaining garlic until well blended; drizzle over salad.

cream cheese, lemon zest, freshly ground black pepper, garlic, sandwich buns, tightly packed baby arugula, avocado, grape tomatoes, balsamic vinegar, oil, sugar

Taken from www.kraftrecipes.com/recipes/rustic-italian-bread-salad-138219.aspx (may not work)